![]() Its production can be traced back to Benedictine Monks at the Abbey Sainte-Hilaire in the 1500s. Blanquette de Limoux is one of the oldest sparkling wines around. If you have never tasted a Blanquette de Limoux, you are missing out. We paired our Gougères with Saint-Hilaire Blanquette de Limoux Brut. We would never pass up the opportunity to grab one still steaming from the oven! Pairing Our French Cheese Puffs with Wine ![]() ![]() While the Gougères are incredibly tasty at room temperature or chilled, right out of the oven they are a heavenly combination of the crisp exterior and steamy, eggy interior. In Burgundy, they are typically served cold as an appetizer with a glass of wine or as a nibble to go along with a wine tasting. They originate from the French wine region of Burgundy, where they have been eating version of these light, cheese puffs since the eighteenth and nineteenth centuries. Gougères have a long history of pairing with wine. ![]() And, while fallen Gougères are just as tasty, they’re just not quite as pretty as the nicely puffed ones. If they are removed from the oven too soon, they will fall as they cool. This process does make the pastry fragile while cooking, so it is important to only take them from the oven when they are completely golden and feel set. The steam inflates the sticky batter, which then sets into its inflated state as the pastry continues to cook. So how do these French Cheese Puffs puff? It all comes down to the moisture content.īy cooking the pastry first in a very hot oven, you start to turn the moisture inside of the batter into steam. Pâte à choux doesn’t contain any chemical leavening agents. Some people will also fold in chopped, cooked bacon for an extra salty, smoky burst. You can also get creative an add in herbs or spices like black pepper or chives. Other cheeses that are commonly used are the French cheeses Gruyère, Comté, or Emmentaler, but any dry, aged cheese with a good, strong flavor would work well. We used Parmigiano-Reggiano because we love the way its sharp and strong flavor permeates through the pastry. French Cheese PuffsĪfter you have your basic Pâte à Choux, it’s time to turn it into Gougères by folding cheese into the silky, sticky dough. As you start beating in each egg, the dough will turn lumpy, but just keep beating, and it will come back together. Once the dough has cooked, it is removed from the heat to cool slightly so it doesn’t cook the eggs when they are added.Įggs: Finally, the eggs are beaten in, one at a time, until the dough becomes silky and smooth. We continue stirring the dough, on the heat, for 1 minute to remove just a little more moisture from the dough. Liquid: First, the butter water and salt are simmered together, until the butter is melted.įlour: Then, the flour is added and stirred, quickly and with a lot of force because we don’t want it to stick. After the flour has been stirred in, the dough will come together into a fairly stiff ball. What makes it different than your basic risen dough is the way it comes together. Making Pâte à ChouxĬhoux Pastry is an incredibly basic dough made of just butter, water, salt, flour, and eggs. But, the first time we made pâte à choux, we were AMAZED at how easy it was. If you’ve ever had a sweet cream filled cream puff or a chocolate-topped éclair, the pastry you’re eating is called pâte à choux (pronounced PAT ah shu) or choux pastry. This pastry is the base for so many wonderful treats, and its light and airy texture might make it seem like something difficult to recreate at home. Once you make them, you’ll want to serve this recipe as an appetizer at every party! Gourgeres: French Cheese PuffsĪ Gougère (pronounced GOO-zher) is basically a savory cream puff. Gougères, or French Cheese Puffs, are light and airy, cheese-filled pastry bites with a crisp outside and a soft, buttery inside.
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